Cantonese BBQ Pork Rub

Season proteins and vegetables, like pork, chicken, or carrots, before grilling or roasting.

For a char siu-style marinade: mix equal parts Chinese BBQ rub, rice vinegar, soy sauce, and olive oil, and let the protein sit in it for at least 30 minutes before cooking so the sugar and spices have time to work into the meat.

The spicy, sweet, complex flavor of this BBQ seasoning was inspired by traditional Chinese char siu, Cantonese barbecued pork. This rub carries the same aromatic spices found in Chinese Five Spice, balanced with salt and sugar for something more versatile than a straight five-spice blend on its own.

We added paprika specifically to echo the deep red color char siu is known for. In restaurant kitchens, that color usually comes from fermented red bean curd or sometimes food coloring, but paprika gets you close to the same visual without either. To learn more, go Behind the Seasoning: Cantonese BBQ Pork Rub.

Cantonese BBQ Pork Rub FAQ

Do you apply this rub before or after grilling?

For the most authentic char siu-style flavor, apply it generously before grilling, giving the sugar time to caramelize as it cooks.

Why is Chinese BBQ pork red on the outside?

Traditional char siu gets its red color from fermented red bean curd, though some restaurants use red food coloring for a more vibrant finish. This rub uses paprika to get a similar effect without either.

Can I use this rub on something other than pork?

Yes. It works well on chicken, tofu, and vegetables like carrots, and it's a good all-purpose stir-fry seasoning beyond just BBQ applications.